This is a very popular way to prepare shrimp in Bissau, the country’s capital city. Use large or jumbo shrimp for this dish and serve over a bed of rice.
1 large onion
½ cup peanut oil
2 pounds large or jumbo shrimp, peeled and cleaned
1 large cucumber, peeled, seeded, and cut into thin slices
1 teaspoon salt
¼ teaspoon black pepper
juice of 1 lemon (3 tablespoons)
½ cup chicken broth
Peel and finely chop the onion. Heat the oil in a large skillet and sauté the onion until transparent. Add the shrimp and cucumber, stir, and simmer 2 minutes. Add the salt, pepper, and lemon juice. Stir; add the broth and cook until the shrimp are done and the sauce thickens a little.
Serve over white rice.
Serves 4.
country : Guinea-Bissau
course : main course
source : Cuisines of Portuguese Encounters : Recipes from Portugal, Madeira / Azores, Guinea-Bissau, Cape Verde, São Tomé and Príncipe, Angola, Mozambique, Goa, Brazil, Malacca, East Timor, and Macao / Cherie Y. Hamilton